The “Pizza Bianca” (White Pizza) of Rome is done fresh everyday in the roman bread bakeries. The simple bread dough is spread and dimpled like a focaccia in a very long shape.
Pizza Bianca dough is stretched up to 4 feet (120 cm) in length. The surface is dimpled with the fingertips to create small depressions.
The pizza is then finished with extra virgin olive oil and coarse salt.
* 1 tablespoon active dry yeast,
or 1 oz (25 g) brewer’s yeast
* 1 1/2 cups (350 cc) warm water
* 3 1/2 cups (500 g) flour
* 1 tablespoon extra-virgin olive oil
* pinch of salt
* 4-5 tablespoons extra-virgin olive oil
* 1 tablespoon kosher salt
prepare the basic pizza dough according to the recipe
Preheat oven to 500 F (260 C). After the pizza has risen and is ready to be shaped…
oil a large cookie pan with 1-2 tablespoons of olive oil.
Transfer the dough to the pan.
To prevent the dough from sticking to the hands use a little olive oil.
Shape the dough in a long rectangular shape.
Dimple the surface with the tips of your fingers.
Brush with abundant olive oil.
Top with the kosher salt. Place in the oven and bake for approximately 20 - 25 minutes.
The pizza is ready when the surface is golden and the bottom appears to be fully cooked.
Pizza Bianca (white Roman Pizza) ready to be served. This Pizza is very popular in Rome for breakfast or as a snack. Serve warm cutting the pizza in squares and filling it with mortadella, or prosciutto and figs, or mozzarella and cold cuts.